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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mediterranean Pressed Picnic Sandwich Recipe

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This recipe for Mediterranean Pressed Picnic Sandwich is from The Gigstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small eggplant, cut lengthwise into 1/4 inch slices
1 small zucchini, cut lengthwise into 1/4 inch slices
1 small yellow squash, cut lengthwise into 1/4 inch slises
3 Tbs olive oil, divided
1 large loaf ciabatta bread, halved
1/3 c prepared pesto
1/3 c prepared tapenade
2 jarred roasted red peppers, sliced
1 8oz pkg fresh mozzarella, drained and sliced
2 T balsamic vinegar
Directions:
Directions:
1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini and yellow squash with 2 T olive oil, and grill 3-4 min per side, or until charred and softened. Transfer to plate.
2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 T olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. unwrap before slicing and serving
Number Of Servings:
Number Of Servings:
6

 

 

 

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